CHAPTER XVI

BEVERAGES

French Chocolate

2 squares Lowney’s Premium Chocolate ½ cup boiling water ⅛ teaspoon salt 3 cups milk scalded ¼ cup ground coffee 2 tablespoons sugar 2 tablespoons brandy

Melt two squares Lowney’s Premium Chocolate, add sugar and boiling water, boil two minutes. Scald the milk with coffee, strain, and add to chocolate with salt and brandy. Beat with Dover egg beater and serve with beaten cream.

Plain Chocolate

2 squares Lowney’s Premium Chocolate 4 tablespoons sugar 3 cups scalded milk 1 cup boiling water salt

Melt two squares Lowney’s Premium Chocolate, add sugar, salt and boiling water; boil two minutes, add scalded milk and beat with Dover egg beater to prevent scum from forming. Serve very hot.

Emergency Chocolate

2 teaspoons Lowney’s Always Ready Chocolate Powder ¼ cup boiling water 1 cup scalded milk salt

Mix two teaspoons Lowney’s Always Ready Chocolate Powder with boiling water; boil three minutes, stirring all the time; add scalded milk and cook in double boiler ten minutes; add a few grains of salt and more sugar if needed; beat and serve. This may be made without cooking so long.

Condensed Milk Chocolate

3 squares Lowney’s Premium Chocolate 4 tablespoons sugar 3 cups boiling water ½ can condensed milk ⅛ teaspoon salt

Melt chocolate; add sugar, salt, and boiling water in which has been mixed the condensed milk. Boil five minutes. If condensed milk has been sweetened, omit sugar.

Cocoa for Fifty People

1½ cups Lowney’s Cocoa 1 quart cold water 2 quarts boiling water 6 quarts scalded milk ¾ cup sugar 2 teaspoons salt

Mix cocoa, sugar and salt. Add cold water, then boiling water, boil five minutes, add to scalded milk. Beat well with Dover egg beater and serve.

Chocolate for Fifty People

1 pound Lowney’s Chocolate 2 quarts boiling water ¾ pound sugar 6 quarts scalded milk ½ tablespoon salt 1 tablespoon vanilla

Melt chocolate over hot water, add sugar and water, boil ten minutes. Add salt and scalded milk, beat well. Add vanilla and serve with whipped cream.

Brandy Cocoa

4 tablespoons Lowney’s Breakfast Cocoa 4 tablespoons sugar 1 tablespoon brandy ¼ cup boiling water 4 cups scalded milk ⅛ teaspoon salt

Mix four tablespoons Lowney’s Breakfast Cocoa, four tablespoons sugar, and one fourth cup boiling water; when smooth, add four cups scalded milk and cook in double boiler twenty minutes; add one tablespoon brandy and salt; beat and serve; garnish with beaten cream.

Breakfast Cocoa

2 tablespoons Lowney’s Breakfast Cocoa 2 cups milk 2 tablespoons sugar 2 cups boiling water ⅛ teaspoon salt

Mix two tablespoons Lowney’s Breakfast Cocoa, two tablespoons sugar, one eighth teaspoon salt; add two cups boiling water gradually; when smooth, boil five minutes; add two cups scalded milk, beat with a Dover egg beater until frothy.

Breakfast Cocoa with Condensed Milk

4 tablespoons Lowney’s Breakfast Cocoa 2½ cups boiling water ½ cup condensed milk few grains salt

Mix four tablespoons Lowney’s Breakfast Cocoa with one cup boiling water; boil two minutes; add one and one half cups boiling water which has been mixed with one half cup condensed milk and a few grains salt; bring to the boiling point and serve with or without whipped cream.

If condensed milk has not been sweetened, add two tablespoons of sugar to the cocoa.

Tea

freshly boiled water 1 teaspoon tea for each cup

Scald an agate-ware teapot; put in as many teaspoons tea as cups required. Cover with as many cups of boiling water as there are teaspoons of tea. Serve immediately.

Russian Tea

Prepare tea, serving a thin slice of lemon and sugar with each cup.

Tea Punch

Prepare tea as for Russian Tea and serve with a thin slice of lemon and lump sugar soaked in brandy.

Iced Tea

Make tea. Serve in glasses with crushed ice, with one tablespoon lemon juice in each glass.

Boiled Coffee No. 1

1 cup freshly ground coffee 1 whole egg or one egg white 1 cup cold water 6 cups boiling water

Mix coffee, egg and one half cup cold water, add boiling water, boil hard five minutes. Set on back part of range, add other half cup of cold water, let stand five minutes, and serve with hot milk, cream and sugar.

Coffee No. 2

Use rule for Boiled Coffee, using six cups cold water instead of boiling water.

Coffee No. 3

1 cup coffee 6 cups cold water

Put coffee in cheese cloth bag. Tie, allowing room for coffee to swell. Place in scalded coffee pot, cover with cold water, and boil ten minutes. Remove bag, let stand two minutes on back of range, and serve with hot milk, sugar and cream.

French Coffee

1 cup very finely ground or powdered coffee 6 cups boiling water

Place coffee in strainer, add boiling water gradually, and refilter, if liked very strong.

Iced Coffee

Add hot milk to black coffee, flavor with vanilla, and sweeten to taste. Chill; serve in glasses with a tablespoon of chopped ice in each glass.

Black Coffee

Allow two tablespoons of coffee for each cup of boiling water. Always make in French coffee pot.

After Dinner Coffee

1 cup coffee ½ ounce chicory 1 egg slightly beaten 4 cups boiling water ¼ cup cold water

Mix coffee, chicory, egg and cold water, add boiling water and boil five minutes; let stand five minutes on back of range where it will keep hot. Serve without sugar or cream.

These same ingredients may be used in the French coffee pot, and the liquid may be poured through the coffee until the required strength is obtained.

FRUIT BEVERAGES

Claret Cup

1 pint claret 1 cup curaçoa 1 cup soda water 1 cup sherry 1 slice cucumber juice of one orange sugar to taste

Champagne Cup

2 cups champagne 2 cups soda water 1 bunch mint 1 cup sherry juice and rind one orange 2 cups Apollinaris ice 1 tablespoon powdered sugar 1 slice cucumber juice of one half lemon

Cider Cup

2 cups cider 1 cup sherry ½ cup brandy large piece ice rind of one lemon 1 slice cucumber few gratings nutmeg sugar

Lemonade

Boil two cups of sugar and four cups water until a rich sirup is formed. Add one cup lemon juice. Dilute with ice water.

Orangeade

2 cups sugar 2 cups water ⅓ cup lemon juice ⅔ cup orange juice 2 oranges sliced

Make the same as Lemonade.

Fruit Punch

Sufficient to serve twenty-five persons.

4 cups sugar 8 cups water 2 quarts Apollinaris 1 pineapple shredded 1 cup fruit juice 1 box strawberries hulled and cut in pieces 4 bananas cut in slices juice of 6 oranges juice of 3 lemons

Boil sugar and water five minutes; add fruit, ice, Apollinaris, and water to make the punch right strength. One cup maraschino cherries may be added.

Currant Punch

4 cups currant juice 4 cups sugar 12 cups water 6 lemons 6 oranges 2 cups tea

Boil sugar and water five minutes; add tea, juice, lemons and oranges sliced, and a large piece of ice.

Milk Punch

1 cup milk 1 teaspoon sugar 4 teaspoons of sherry, brandy or Madeira few gratings nutmeg

Put two lumps of ice in glass; add sugar, milk and wine; shake, strain, and add nutmeg.

Mint Julep No. 1

1 bunch mint 2 cups ice water juice lemons 2 cups sugar 4 cups water

Chop mint; add ice water; let stand over night. Boil sugar and water; chill; add lemon juice and mint water. Serve with crushed ice; garnish with mint leaves.

Mint Julep No. 2

Put three sprigs mint with one half teaspoon orange bitters in a glass; add one sherry glass Vermouth and one half cup whisky; shake well; add one half cup crushed ice, stir to crush the mint. Add two slices orange, two or three strawberries, and a few sprigs of mint. Add more ice and serve when the outside of the glass is frosted.

Mulled Wine

2 cups water 16 cloves 3 eggs 2 tablespoons sugar 2 cups wine 1 tablespoon lemon juice

Boil cloves and water ten minutes. Beat yolks and sugar together; add water, wine, lemon juice, and stiffly beaten whites. Serve hot.